How are you guys doing?
Today we are bringing you guys a soft oatmeal cookie. If you only like chewy oatmeal cookies, skip this one. One more thing: this recipe has to rest overnight, so plan ahead!
That being said, let’s get to it.
You’re gonna need:
-Baking sheets
-Foil
-Oven
-Food processor
-Bowls
-Spatulas
-2 Tbsp Cookie Scoop
Ingredients:
-1 1/2 cup all-purpose flour
-1 cup granulated sugar
-1 tsp salt
-1 1/2 tsp baking soda
-1 tsp cinnamon
-1/2 tsp nutmeg
-1/4 tsp ground cloves
-3/4 cup unsalted butter
-1 large egg
-225g (about 8oz) bananas
-2 cups quick oats
-1 cup dark chocolate chips
-1 cup chopped walnuts
-1/2 tsp banana extract (optional)
Instructions:
-In a bowl, combine flour, salt, baking soda, nutmeg, cinnamon, and cloves
-In a food processor, beat the butter, sugar, egg, banana, and extract, if you are using it. Beat this for about 2 minutes, or until you get a very smooth cream.
-With the food processor on slow, gradually add in the dry mix, beating just enough to combine.
-Pour this batter into a big bowl, and stir in the quick oats with a spatula. Make sure it’s well combined before you proceed with adding the walnuts, and the same goes for the chocolate.
-Let your dough sit in the refrigerator for at least 5 hours before continuing this recipe.
-With a 2 Tbsp scoop, make balls with your now refrigerated dough and let them rest for at least 12 more hours. Don’t stack them up.
-Bake your cookies in a preheated oven at 340°F for about 15 minutes. Remember that each oven works differently, and if your cookies are not the same size as ours, they will definitely bake at different times. That being said, keep an eye on them. If they start to tan on top, it’s time to get them out of the oven.
-Store them at room temperature, in an airtight container.
That’s all for today!
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See you guys again soon!
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